{"id":2235,"date":"2021-02-23T17:27:06","date_gmt":"2021-02-23T16:27:06","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=2235"},"modified":"2021-02-25T09:02:05","modified_gmt":"2021-02-25T08:02:05","slug":"orange-blossom-honey-baklava-semifreddo","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/orange-blossom-honey-baklava-semifreddo\/","title":{"rendered":"Orange blossom, honey & baklava semifreddo"},"content":{"rendered":"
<\/div>\n

I know that at the moment in some countries it\u2019s very cold, but here in Dubai we spend a mild winter, blue sky and temperatures of 29C which allow us to enjoy the sea. Which is impossible during the summer when  temperatures sometimes reach 48C.<\/span><\/p>\n\n\n\n

The recipe of the day is a Semifreddo with Middle Eastern touch, flavored with orange blossom, honey and baklava.<\/span><\/p>\n\n\n\n

It\u2019s the perfect dessert to end a meal on a note of freshness and indulgence.<\/span><\/p>\n\n\n\n

 What is the Semifreddo?<\/h2>\n\n\n\n

Semifreddo, this Italian frozen dessert, was created around the 19th century, but only gained popularity in the early 20th century.<\/span><\/p>\n\n\n\n

Its origins can easily be traced back to the Italian Renaissance, with Bernardo Buontalenti as its creator, it is also considered to be the precursor of modern ice cream.<\/span><\/p>\n\n\n\n

The word Semifreddo which means \u201chalf-cold\u201d, is used to group together Italian desserts served frozen or cold.<\/span><\/p>\n\n\n\n

The semifreddo has the texture of an frozen mousse.  Made with egg yolks, sugar and cream.  It comes in an infinite variety of ways and does not require an ice cream maker.<\/span><\/p>\n\n\n\n

It can be based on pate a bombe (sugar syrup at 120 C added to whipped egg yolks), or based on Italian meringue, egg whites ,montato a neve, over which sugar syrup at 120 C is added and mixed,  as you can cook eggs in sabayon \u00ab Zabaglione \u00bb in italian.<\/span><\/p>\n\n\n\n

The recipe of the day:<\/h2>\n\n\n\n

 If you’re looking for a light, easy, and make-ahead dessert, this is the one!<\/span><\/p>\n\n\n\n

The recipe I\u2019m sharing with you is that of \u201cSami Tamimi\u201d taken from his latest book \u201cFalastin<\/a>\u201d, a orange blossom semifreddo with in the middle a layer of walnut and pistachio baklava flavored with  cinnamon and cardamom, served with orange segments, pomegranate seeds and mint.<\/span><\/p>\n\n\n\n

There are steps to follow, but none are complicated.  The only one that needs monitoring is making the syrup, but if you have a thermometer it will be easier.<\/span><\/p>\n\n\n\n

Start with the semifreddo, make a syrup with the sugar, honey and water.  Whisk the egg yolks until they turn pale and creamy.  Once the syrup has reached 120C, pour it over the eggs and continue to whisk until the mixture has cooled completely. Then add the whipped cream.<\/span><\/p>\n\n\n\n

Pour half of the preparation into a previously wrapped mold. Leave to set in the freezer for 2 hours. Reserve the other half in the fridge.<\/span><\/p>\n\n\n\n

Meanwhile, make the baklava, mix all the ingredients together until you get a crumble.  Cover the semifreddo with baklava, then pour the other half on top and let set overnight in the freezer.<\/span><\/p>\n\n\n\n

Serve with the orange salsa.<\/span><\/p>\n\n\n\n

This is a basic semifreddo recipe from which you can make a lot of variations.<\/span><\/p>\n

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